目的：研究皂味口蘑的化学成分。
Objective:To study the chemical constituents of Tricholoma saponaceum.
本研究以蒙古口蘑为原料，制取多肽。
The research mainly investigated preparative technique of polypeptide from Tricholomamongolicum.
这家小店有一道用口蘑炖的汤，味道很鲜美！
The stewed mushroom soup in this restaurant is very delicious .
为深入研究和开发珍贵的松口蘑提供了科学依据。
This result offers insights for further study and exploitation of the precious mushroom.
较高的环境温度有利于口蘑菌l1的生长和蛋白质的合成。
Higher environmental temperature is beneficial to the growth of Tricholomataceae L1 and its protein synthesis.
本文综述了松口蘑的分布、发生季节、生物学特性及栽培方法等。
The distribution, growth season, biological characters and cultivation methods of t.
对松口蘑菌丝与赤松根形成的外生菌根形态特征和解剖结构进行了初步研究。
We observed and studied the morphologic and structural characteristics of the ectomycorrhiza formed between Pinus densiflora and Tricholoma matsutake.
结果表明：松口蘑子实体与分离物的DNA指纹相似系数为1.00，进而断定分离物为松口蘑菌丝体。
The result showed that the DNA fingerprints similarity coefficient between basidiocarps and their mycelia were 1.00 by constructing the UPGMA tree chart.
分析比较了巨大口蘑野生与栽培子实体中的矿质元素、氨基酸、粗蛋白、多糖、甘露醇、脂肪、灰分和粗纤维含量。
The contents of mineral elements, amino acids, crude protein, polysaccharide, fat, ash and crude fiber in the wild and cultured fruiting bodies of Tricholoma giganteum were analyzed and compared.
结果表明 ，糙皮侧耳菌丝麦麸汁培养基的效果明显优于包括浜田氏培养基在内的其它配方 ，松口蘑土培养基也有良好表现。
The result showed that the P. ostreatus mycelium extract-wheat bran extract medium was superior to Hamata medium and other media significantly, and that the effect of T.
第三，首先，对松口蘑菌丝体的培养用容器采用了新的非高压灭菌的方法，即先后经紫外照射、70%酒精喷洒、0.1%次氯酸钠溶液喷洒的组合灭菌方法。
Lastly, a new method of sterilizing culture containers was established by combination of ultraviolet-light radiation, 70% ethanol spray, and 0.1% NaClO solution spray, without using high pressure.
第三，首先，对松口蘑菌丝体的培养用容器采用了新的非高压灭菌的方法，即先后经紫外照射、70%酒精喷洒、0.1%次氯酸钠溶液喷洒的组合灭菌方法。
Lastly, a new method of sterilizing culture containers was established by combination of ultraviolet-light radiation, 70% ethanol spray, and 0.1% NaClO solution spray, without using high pressure.
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